Curry Squash Soup
Here’s an excellent and easy curry-flavored squash soup. Be sure to use a non-stringy and sweet winter squash; any Curcurbita maxima or Curcurbita moschata variety will do fine. Once you have roasted and mashed the squash, the soup itself will only take about 20 minutes to assemble. And, it tastes better upon reheating. Our recipe is adapted from one presented in Michael Congdon’s 2004 S.O.U.P.S. (ISBN 978-1570614262).
¼ teaspoon cloves
1 tablespoon coriander seed
1 tablespoon cumin seed
½ teaspoon black peppercorns
2 teaspoons red chile powder
1 teaspoon ground cinnamon
¼ teaspoon ground mace
4 cups stock
1½ cups goat milk
4 cups cooked and pureed winter squash
2 cloves garlic, crushed
½ cup maple syrup
1 teaspoon sea salt, or more to taste
6 oz chevre
¼ cup cilantro, minced
¼ cup roasted pecans, chopped
Dry roast and grind the cloves, coriander, and cumin to a fine powder. Blend with chile powder, cinnamon, and mace. Set aside.
Bring stock and milk to a simmer in a soup pot over medium-high heat. Whisk in the garlic, maple syrup, salt and spice mix into the pumpkin puree. Gradually add this mixture to the stock, whisking to remove any lumps. Whisk in the chevre until smooth.
Cover and let simmer until soup thickens. Adjust seasoning and garnish with minced cilantro and pecans before serving.
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